MAY YOUR WINES FALL
BRIGHT! Inventory PRICES
reduced. All inventory is on Dutch St.
Call to order supplies or email me your wish list,
if you want. Call 607-368-3449 if you want to meet me
here on Dutch St.

Foaming can be controlled by the use of anti-foam, yeast selection and mixing additives in water before adding
to the wine.

Antifoam liquid is a
silicone oil emulsion used to reduce foaming during fermentation. Add 1-2 drops per gallon. Do not exceed
8 drops per gallon before or during fermentation. It is most effective in a full container with a small surface
area.

Yeast selection that are low foaming not limited to the following:

ALL Lalvin yeast packed in 5 grams for amateur winemakers.

Red Star: Cotes des Blanc, Premier Cuvee.

Mixing additives (such as nutrients) in a small amount of water before adding to the
wine.